Malteser Cupcakes

Malteser Cupcakes

• 175g Unsalted butter
• 175g Light brown sugar
• 3 Eggs 
• 140g Self-raising flour
• 15g cocoa powder 
• 25g of malt powder (I used ovaltine)
• 1-3 table spoons Whole milk

Malt Buttercream Icing 

• 150g Unsalted butter
• 375g Icing sugar
• 25g Malt powder (I used ovaltine)
• 1-3 tablespoon Whole milk

To make the cupcakes, preheat your oven to 180c and line a cupcake tin with any type of cupcake case you want to use.  

With a standard electric mixer, beat the 175g of unsalted butter with the 175g of light brown sugar until it becomes light and fluffy. Add the 3 eggs, 140g of self- raising flour, 15g of coco powder and 25g of ovaltine (or malt powder) into the mix and beat briefly until well combined. If it is too thick, you can loosen the mixture slightly with 1-3 table spoons of milk. 

Spoon the mixture into the cupcake cases evenly. Bake in the oven for approximately 15-20 minutes, until they're baked through and are springy to touch. Mine took 17-18 minutes, then leave them on a wire rake until fully cooled.

To make the Malt Buttercream Icing, beat the 150g of unsalted butter with an electric mixer for a 2-4 minutes to loosen it. Gradually add the 375g icing sugar on a slow speed until it is combined, then speed the mixer up and beat for 3-4 minutes until it becomes fluffy and smooth. Add the 25g of ovaltine (or malt powder) and keep on beating for about 5 minutes until whipped.

To decorate the cupcakes, I used a knife to spread the icing on top of the cakes and added a few malteser's on top. You can really decorate them anyway you choose.